Friday, May 30, 2008

Mango Salsa

I tasted a version of this at a party a few years ago and I couldn't get over how tasty it was. I immediately asked for the recipe, and of course, now I can't remember what I did with it. So this is my own version, and I'm guessing it's pretty close to the recipe that inspired it. Some people like to include tomatoes, or additional herbs or spices. I just recently read a recipe that included avocados too. Any of those variations would be absolutely delicious, but I kept mine to just a few simple ingredients. I love the freshness of the flavors and the fact that you can taste each specific ingredient. You can taste the green onion. You can taste the cilantro. You can taste the lime juice. Even though you can separate each flavor, they all still combine beautifully. It's perfect to serve with cocktails on a warm summer night. Is it time to light the Tiki torches yet?

3 ripe mangoes, peeled, diced
1 small jalapeno, seeded, finely chopped
1/4 cup chopped cilantro
1 green onion, chopped
juice from one lime
salt and pepper

In a large mixing bowl, stir together all ingredients. Cover. Place bowl in fridge and let flavors marry for several hours or overnight. Serve with tortilla chips, on chicken, grilled salmon, swordfish, or shrimp.

Instead of chopping each thing separately, it's easiest to just throw everything into a food processor and pulse until you reach the desired consistency.
It's better to go lighter than heavier on the green onion. If you add too much, it will overpower the sweetness of the mango and the freshness of the cilantro. Also, don't forget the fresh lime juice. That's key. And no, I'm not going to make any 'key lime' jokes. I'll save the cheese for another recipe!


Anonymous said...

Variation -- Substitute ripe canteloupe for the mango, and change the lime juice to white wine vinegar (to taste) for another really yummy salsa!

Anonymous said...

Thanx! That sounds fabulous! YUM!